dfwenigma Profile - Allrecipes.com (1244865)


Home Town: Lansing, Michigan, USA
Living In: Plano, Texas, USA
Member Since: Oct. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Photography, Reading Books, Music, Genealogy
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Blog...  1 post
May 25, 2011 9:14 am 
Who among us has not had a disaster or two in the kitchen? I've had more than my share. The problem was poor planning on my part - backwards planning to be exact. I've had five and six course meals - and for one person - in galley style kitchen - cooking many of these foods from scratch -… MORE
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Tags:  How-To, Family
From The Blog:  Complex Meals
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About this Cook
Graduate student in organizational leadership, corporate trainer.
My favorite things to cook
Chili, cookies, cakes, almost anything new and different. I love experimenting.
My favorite family cooking traditions
Baklava, Bavarian-style dishes, pastas, stir fries.
My cooking triumphs
Schwartzwälder Kirschtorte (a black forest cherry torte - really delicious), strawberry cheesecake pudding pie with a thick graham cracker crust, meat loaf
My cooking tragedies
Some of my various experiments over the past twenty years have bombed!
Recipe Reviews 21 reviews
Easy Cheese and Ham Scalloped Potatoes
This is a good base recipe. After reading all the recipes and making this once I've come to a couple of conclusions. First, the wateriness people don't like probably comes from the fact that the potatoes, certain cheeses and the ham all have quantities of water in them. This is what I've done and I think it comes out well. Slice your potatoes fairly thin (drain well), pat dry if necessary and dice onion. Any ham will do but cubed ham will cook more evenly with the potatoes. . Make a roux by melting 1/2 c. butter; don't allow it to scorch or brown. Add the flour SLOWLY until you create a smooth paste - a whisk works best. Sauce will thicken quickly. The roux should be thicker than the norm because next you will slowly add the heavy cream a tablespoon at a time (NO Half and Half or Milk - cream - with butterfat). Your sauce should be thick but not too thick. Think a bit thinner than cheese dip. Slowly stir in the cheese. The whole should be emulsified but thick. Use chicken broth to thin. This will give it flavor (water will not). Add your powders (if you have any - onion or garlic). In your dish create a layer of potato, onion / garlic; add the cheese mixture and slather over the layer. Create one to two more layers and finish with a layer of sauce on top. Add butter crumbs if you like or just brown the dish "as is". Still delicious.

3 users found this review helpful
Reviewed On: Apr. 14, 2013
Baked Slow Cooker Chicken
Many of the reviews were wonderful. I see that many folks opted to remove the aluminum foil balls. They then added onions, garlic, potatoes, carrots and more. Great ideas. But this recipe differs from some its "cousins" precisely because of the aluminum foil. The dome creates a moist atmosphere to cook the chicken from within. I reasoned that removing the balls was a BAD idea. So here's what I did. I cut up onion - I've tried wedges and sliced - both are fine - and I put a bit of carrot and celery inside. It creates a "mirapoix" sort of atmosphere that transfers into the bird and makes it both flavorful and tasty. The insides tend to be a bit over done. I've added vegetables to the outside as well. Frankly they become a bit mushy. If you like mushy they're great. I've tried adding them in the last hour or two of cooking - and this seems to work OK for carrots. I make a baked potato wedge that mirrors "french fries" but is much healthier and I've tried different types of rice. Both are far superior to really mushy potato. Also the flavor doesn't transfer well into the veggies when they're outside the bird. Lastly I've added broth so that it approaches half the size of the aluminum balls - and THIS is the ideal I think. So stuff the bird, create your balls, add in a bit of broth - season the bird well with whatever you like. Remove the skin if you're trying to cut calories - and make your veggies outside the bird. Add them last minute if desired. I've made this about 12 times.

85 users found this review helpful
Reviewed On: Jan. 12, 2013
Chef John's Pineapple Upside-Down Cake
This is fantastic. I couldn't make it in an iron skillet because I didn't have one - I used a wok and then baked it in a regular pan. I don't think there was substantial merit.

5 users found this review helpful
Reviewed On: Apr. 11, 2012
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